“Mark has a baby on the way and plans to pursue opportunities in a new location, in order to be closer to family,” said a Boka Restaurant Group spokesman. “We will be following up with some very exciting Momotaro news in a couple of weeks.”

“I would not have any intention of working anywhere else in Chicago at this time, other than Momotaro,” Hellyar said. “We are fortunate to have a baby girl on the way, and want to return to our roots in order to be close to family and to our friends. I would love for our family to be in a place with the option of heading to the beach for the weekend or a mountain retreat.

“I love Momotaro, and most of all, the people and employees who have remained there for quite some time,” Hellyar said. “Momotaro was a home and a family for Judy and me, as well as a school to teach and to learn.

“I want to thank all the people who were dedicated and loyal to Momotaro throughout the years,” he said. “I also want to thank Chicago for all its support; Chicago made me a better chef, and for that I am thankful.”

pvettel@chicagotribune.com

Twitter @PhilVettel

This article has been updated with quotes from chef Mark Hellyar.

The polar vortex is over, yet we're still craving hearty dishes to sink our teeth into and fuel our way through February's chilly days to come. So for the month, our "Craving" series turns to meat. Red meat, that is. From carnitas to birria, corned beef to chimichurri bistec tortas, curry pork katsu to Filipino-style lechon, we're trying Chicago's best dishes and writing about them every weekday.